for 12 pieces

Yeast dough

500 g	white flour
50 g	sugar
1 ½ tsp	salt
1 tsp	cinnamon
½ cube	yeast (approx. 20 g), crumbled
100 g	butter, cold, cut into pieces
2 ½ dl	milk
1	egg, beaten

Shape

75 g	butter, soft
200 g	rhubarb, thinly sliced
100 g	strawberries, thinly sliced
1 tbsp	sugar
1 tsp	cinnamon

To bake

40 g	strawberries, cut in half
100 g	icing sugar

How it's done

Yeast dough

Mix the flour, sugar, salt, cinnamon and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Spread the butter over the dough, leaving a border of approx. 1 cm all round. Arrange the rhubarb and strawberries on top and sprinkle with sugar and cinnamon. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Place the pieces of dough in the prepared tin, cover and leave to rise again for approx. 30 mins.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly on a cooling rack. Puree the strawberries, mix with the icing sugar, spread on top of the swirls.

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